1 hr to…warming Normandy chicken casserole

A rich warming autumn dish taking chicken casserole to a whole new level. If you’ve got friends coming over it’s a much easier option than a full on roast and tastes delicious.

Serves: 4 PREP: 15 MINS COOK: 45 MINS

2tbsp olive oil

4 part-boned chicken breasts, skin removed

200g smoked lardons

300g shallots, peeled

3 garlic cloves, crushed

Few sprigs fresh lemon thyme

300ml chicken stock

300ml white wine

2 small red apples, cored and thickly sliced

Juice of ½ lemon

25g butter

200ml half-fat crème fraiche

1 Heat the oil in a large pan, add the chicken, lardons and shallots and fry over a medium heat for 20 mins, turning occasionally until browned. Add the garlic, thyme, stock and wine. Bring to the boil then reduce the heat, cover and simmer for 15 mins.

2 While the chicken is cooking, melt the butter in a frying pan and add the apple slices and lemon juice. Cook over a medium heat, turning occasionally, for 5 mins until tender. Stir the crème fraiche into the chicken pan, heat though for 5 mins and season with salt and freshly ground pepper. Stir in the apple slices. Serve with creamy mash and green beans.

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